Wednesday, December 31, 2008
Sunday, December 28, 2008
1 cup butter
2 cups sugar
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
18 oz. sour cream
1 cup chopped pecans
2 tsp. cinnamon
3 Tbsp. brown sugar
Cream butter and sugar. Sift dry ingredients and add to mixture. Alternate with eggs. Mix well. Add vanilla and sour cream (I used reduced fat). Pour half of batter in well-greased and floured Bundt pan. Add half of filling, rest of the batter, and the rest of the filling. Bake 65-70 minutes at 325 degrees. Cool on wire rack. Invert after cake is cooled.
Friday, December 26, 2008
Andrew Jackson is not a President I know much about other than to recognize that skinny face with the mop of hair on the twenty dollar bill. But if you think politics are mean and wild now just take a look at the 1830's. Jackson was hard-driving, fearless, and loyal to a fault. At times he was like a dictator not caring about any other facts or opinions but his own--just running towards his goal at all costs.
Since I am often in DC, it is interesting to read about the places Jackson visits while serving as President, without security, sometimes just riding his horse from the White House and down Pennsylvania Avenue.
Wednesday, December 24, 2008
Favorite things about Christmas:
Reading about the birth of Christ in the New Testament
Singing Christmas hymns every Sunday at Church
Dressing up the house
Trimming the tree
Baking pumpkin treats
Annual Mormon Tabernacle Christmas program
Annual Handel's Messiah sing-a-long
Tuesday, December 23, 2008
2 1/4 cups gingersnap crumbs
1 1/2 cups finely chopped pecans
1 1/3 cups sugar, divided
2/3 cup butter, melted
1 8 oz. pkg cream cheese, softened
2 large eggs
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
glazed walnuts for garnish
Preheat over to 350 degrees. In a medium bowl combine gingersnap crumbs, pecans, 1/3 cup suguar, and butter. Press into bottom and three-fourths up sides of three 12-cup mini cheesecake pans. Bake 6 minutes.
In a medium bowl, combine cream cheese and 1 cup sugar. Using an electric mixer at medium speed, beat until creamy. Beat in eggs, pumpkin, and pumpkin pie spice until smooth. Stir in vanilla extract.
Chill 2 hours before removing from pans. Garnish with glazed walnuts.
Note: This recipe comes from Diana's mother-in-law, LaDawn.
Saturday, December 20, 2008
This recipe comes from the Northridge Ward Cookbook.
Ingredients for cookies
1 cup sugar
2 sticks of butter, softened
2 T maple syrup
1 cup canned pumpkin
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
2 1/2 cups flour
2 tsp. baking powder
1/8 tsp. salt
Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add maple syrup and eggs (one egg at a time), mix. Add pumpkin and mix. Sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix. Drop rounded tablespoonfuls onto ungreased cookie shett. Bake for 10 minutes or until lightly golden brown around the edges. Cool on rack.
1 package cream cheese, softened
1/2 cup powdered sugar
1/8 cup milk
1 tsp. vanilla
zest of one lemon
Beat the cream cheee until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanill and beat. If frosting is too thick, thin with a little more milk. Fold in lemon zest. Frost when cookies completely cooled.
Monday, December 15, 2008
Roger's Gardens is one of my favorite places to visit. My friends never completely understand why Roger's is worth a stop until I take them there. Then they get it! It is a feast for the eyes. Gorgeous plants and flower arrangements everywhere. Beautiful items for your home and garden. Ideas galore. From the moment you walk into the little alcove entrance you see three or four items that would be perfect in your home.
Sunday, December 14, 2008
Saturday, December 13, 2008
Ashley's Baked Pasta
½ onion diced
pepper and oregano to taste (I also add crushed red pepper flakes & kosher salt to the turkey)
1 packet of sliced provolone cheese—you need 8 thick slices
1-2 cups shredded mozzarella
1 pint light sour cream
10 Tablespoons parmesan cheese
1 box penne pasta
Cook pasta according to directions
Brown meat and onion together—add spices—after meat is cooked add spaghetti sauce.
In deep large pan (lasagna pan is perfect) layer as follows:
½ cooked pasta
½ cooked meat sauce
½ sour cream
½ provolone cheese
½ mozzarella cheese
½ parmesan cheese
Then start over layering the remaining ingredients. Cook for 40 minutes covered at 375 degrees—remove cover and cook for another 20 minutes.
Wednesday, December 10, 2008
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Sunday, December 7, 2008
You could glaze this cake but I really like it with a dusting of powdered sugar. A sprinkling makes desserts look so festive.
PUMPKIN SPICE CAKE
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice*
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Butter and flour a Bundt pan (or even better, use Baker’s Joy spray).
2. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.
3. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.
4. Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.
Yield: 10-12 servings
Recipe Notes: *Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg (or make your own combination). Make sure to butter your Bundt pan really well and get into all the crevices. I like to use a spray like Baker’s Joy because I’ve never had a problem with cakes sticking to the pan when I use it.
Note: I, Kim, have not used Baker's Joy--the above note is from Pinch My Salt.
Thursday, December 4, 2008
Candice Millard did an excellent job of taking her research and turning it into a book that first, makes you hyperventilate at the very thought of being in the jungles of the Amazon; second, makes you thankful that you will NEVER travel to the Amazon or have the need to carry cyanide tablets; and third, I'm not kidding about the hyperventilating--you feel as if you are actually on this ill-planned expedition.
I loved every minute of this book. Of course, I am a big fan of President Theodore Roosevelt and have read several of his biographies. But if you enjoy well-written, non-fiction adventure stories this is a book I highly recommend.
Tuesday, December 2, 2008
My first test was the collard greens and I passed that test by making the soup which was great.
Last Saturday was my second test--eggplant. I have never cooked an eggplant. So of course, I had to find something good to do with this pretty purple plant.
The Barefoot Contessa never lets me down. I have all of her cookbooks and her recipes are great. Even cutting back on the rich ingredients I have had great luck with her recipes. I found this recipe in her Barefoot in Paris book. It is excellent. I would definitely make this for my sister's family though I probably would not tell them it was eggplant. And I think it would be great served with grilled chicken.
But pretty much anything hidden below the conncoction of ricotta cheese, parmesan, and marinara sauce, all toasty and bubbly on top, would taste good.
Good olive oil, for frying (this always cracks me up--"good olive oil")
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Monday, December 1, 2008
Sunday, November 30, 2008
This last year I took the easy way and bought Marie Callender's cornbread mix. It used to be so good, practically cornbread cake. But several months ago I baked a batch and it was not good--even bitter. Then I bought a another mix thinking it would improve if I added a can of creamed corn. Slightly better but still not good.
I found this recipe in a magazine--can't remember which one--but the chef is a Southern cook named Crecent Dragonwagon--isn't that a great name? And this recipe is in her book, The Cornbread Gospels.
I didn't have a cast iron skillet and secretly alway wanted one (I'm not a camper so where was my excuse to purchase one?) Target had the brand I wanted--Lodge Logic--so I bought a 10-inch skillet for around $14.
The cornbread was excellent--crunchy on the edges and not real sweet. And the stone ground corn meal is worth looking for. I found a good brand, Bob's Red Mill, at Whole Foods but I know it's at Sprouts, too.
Dairy Hollow House Skillet-Sizzled Cornbread
vegetable oil cooking spray
1 cup unbleached white flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1/4 cup mild vegetable oil
2 tablespoons butter
1. Preheat oven to 375. Spray a 10-inch skillet with cooking spray and set aside.
2. Sift together the flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg and vegetable oil.
4. Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom.
5. Pour the wet ingredients into the dry and combine quickly, using as few strokes as possible.
Scrape the batter into the prepared pan and bake until the cornbread is golden brown, about 25 minutes. Slice into wedges and serve.
Friday, November 28, 2008
By the way, Phyllis just celebrated her 80th birthday! Her party, hosted by her three daughters, included darling hats and hand-made boas--it was great fun.
½ c granulated sugar
1 ¼ c dark Karo syrup (spray measuring cup with Pam, tip from Phyllis)
4 T melted butter
1 t vanilla
1 c pecans (heaping)
Cook sugar and syrup until mixture thickens—cook on high, then reduce to medium and cook 5 minutes (sugar will be dissolved, syrup consistency)
Beat eggs well
Add hot syrup slowly (or eggs will curdle), while continuing to beat
Add melted butter, vanilla, salt, and nuts
Pour into pie shell; bake in hot oven at 450° for 10 minutes, turn oven down to 300° for 35 minutes
Makes 1 9” pie
Wednesday, November 26, 2008
May your day be filled with family, friends, good food, and an acknowledgement of all the many blessings received.
Here are a few blessings on my gratitude list:
My fun family
Every single one of my precious friends
My glorious job
My comfortable home
The rain this morning
Living in beautiful Arizona
Enjoy this lovely Thanksgiving weekend...
Sunday, November 23, 2008
cake for my niece, Ellie, I decided to honor the recipe and make three layers.
Garnish:1 cup halved fresh strawberries
Place a rack in the center of the oven and preheat to 350. Lightly grease three 9-inch round cake pans with spray vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Divide the batter among the prepared pans and place them in the oven. If your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 33 to 35 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, about 30 minutes more.
Thursday, November 20, 2008
Five weeks ago we planted our two vegetable gardens--seeds, no transplants.
As you can see everything is coming up as it should. But, boy is it slow! They sprouted up so quickly that it seemed we would be eating our organic vegetables in a few weeks. But apparently that is only a tease--I can't imagine we'll be eating anything from our garden very soon.
We have the trellis up ready for the sugar snap peas (top row) to start climbing. I have a small fence now in place around the two gardens to keep Kipling from nibling or trampling on the plants.
Two weeks ago I started thinning. Pulling out perfectly healthy teeny tiny plants felt criminal. The picture above shows our sugar snap peas, mixed lettuces, radishes, carrots, and napa cabbage. So you can see why I think it's going to be a while before we actually can taste any goods from our miniscule plants!
Monday, November 17, 2008
The air was crisp (you know, how Fall it suppose to feel like?) and the sky was a beautiful blue. The lodge supplied bikes so we rode up and down the dirt roads and along the main road checking out the area. The leaves had already dropped off the Quaking Aspens and the Maple trees so the landscape looked even more wintery.
Night time temperatures were around 30 degrees--yeah! Finally, some cold air! And the stars were brilliantly splattered across the sky.
In the evenings we saw a family of racoons and in the mornings a couple of deer. I finished two books and caught up on a bunch of magazines. For two mornings we had the best pancakes ever at Rendevous Diner in Greer.
We took that beautiful drive between Alpine and Hannigan Meadow. Eastern Arizona is my favorite part of the state. All the Colorado Blue Spruce and Engelmann Spruce look like perfect Christmas trees. The elevation is around 9000 so it is even colder than Greer.
Greer Lodge is running some great specials--so if you can take a little time off check out Greer Lodge.
Thursday, November 13, 2008
Wednesday, November 12, 2008
After reading John Adams, 1776, and Benjamin Franklin, this book continues my ongoing effort to refresh my knowledge of American history. These books remind my why American History class was one of my favorite high school classes (taught by the tough Dr. Shapiro).
It is an exciting period to read about. Creating and organizing this great country was serious business and we know each of the participants paid a price. I am happy to know that leaders such as John Adams, George Washington, and Thomas Jefferson, knew they had a large role to play but each really wanted to be home tending to their farms. They sacrificed time with their families to do their duty.
Each of these gentleman are quoted at various times acknowledging the hand of God throughout the process of crafting language. This is back in the day when leaders openly acknowledged His hand in all things. No one decried this.
The only downside of listening to this book on tape is the narrator--he has the most boring voice. It would be deadly to listen to his voice if I were driving at night. It's a good thing the subject is so good.
Tuesday, November 11, 2008
Saturday, November 8, 2008
This is my favorite pumpkin muffin. Up until this recipe, I had never tasted the combination of pumpkin and chocolate so I wasn't sure how it would taste. But it sounded so good that I went ahead and baked a batch. Love them!
I think muffins are so pretty anyway and these are extra pretty with the color of pumpkin, the dark chocolate chips, and the sliced almonds that peek out the tops and sides. The combination of these rich flavors make it the perfect muffin for November.
This recipe comes from one of my favorite little cookbooks by Elizabeth Alston.
PUMPKIN CHOCOLATE CHIP MUFFINS
12 Regular or 48 miniature muffins (make one or two days ahead for best flavor.)
1/2 c (1 1/4 ounces) sliced,unblanched Almonds - toasted
1 2/3 c All-purpose flour
1 c Granulated sugar
1 tb Pumpkin pie spice
1 ts baking soda
1/4 ts baking powder
1/4 ts salt
2 lg Eggs
1 c Plain pumpkin (half of a1 lb Can)
1/2 c (1 stick) butter, melted
1 c (6 ounces) chocolate chips
Heat oven to 350 F.
Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving.
Thursday, November 6, 2008
Here is another reason why I love belonging to the Bountiful Baskets Co-op: it forces me to find recipes with ingredients I wouldn't normally purchase--like collard greens. I remember my mom making collard greens once when I was a kid. She was from Texas and so fried them with butter--yuck!
So this past Saturday guess what was in my basket? Collard greens. I knew my sister Lori wouldn't want them so I said I would keep them and try to find a good recipe. Love the Internet! I just used GoodSearch dutifully entering Southwest Shakespeare as the designated charity (see Leslie for further information) and found this recipe from Epicurious. It was really good. And believe me, it is not easy to find a healthy recipe using collard greens. Because it is such a southern food it is usually fried or sauteed in butter--lots of butter.
The original recipe called for ham but I made it with some pork my friend Jana bottled for me. And I added 3 cloves of garlic instead of 1 clove and added an extra cup of chicken broth. I would definitely make this again.
Ham and Black-Eyed Pea Soup with Collard Greens
1 medium onion
1 garlic clove (I used 3 cloves)
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces) (I used a whole 15 oz. can)
3 cups water (I used 2 cups of water)
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
Monday, November 3, 2008
Saturday, November 1, 2008
Wild Rice Chicken Artichoke Soup
3 garlic cloves, minced
1 jar of marinated artichokes, drained
Friday, October 31, 2008
Sunday, October 26, 2008
We'll see how our second season of gardening turns out.....
Saturday, October 25, 2008
I also decided to use some of my dry pinto beans. I have not had great luck in the past soaking and cooking the beans--they've always turned out hard. But this time the beans turned out great. I soaked the beans for 10 hours and then cooked them in the slow cooker for 10 hours on low. Then I added them to the chili. Perfect.
This chili, by the way is very healthy. And if you are familiar with Weight Watchers a cup is only 2 points. Which if you don't know is a screaming deal!
1 lb. lean ground turkey
1 onion chopped
3-4 cloves chopped garlic
1 ½ cups chopped celery
1 red pepper chopped
1 15 oz. can tomato sauce
1 small can chopped green chilies or jalapenos
1 15 oz. can chopped or stewed tomatoes
4 16 oz. cans of beans
1 package taco seasoning
1 package Hidden Valley Ranch Salad Dressing Mix
2 teaspoons cumin
1 6 oz. bag frozen white corn
½ cup water or more depending on your preference
Brown turkey, adding onions, garlic, red pepper, and celery about halfway through. Add the remaining ingredients. Simmer for a bit.
Monday, October 20, 2008
Sunday, October 19, 2008
Saturday, October 11, 2008
Tuesday, October 7, 2008
My sisters, Tammy and Lori, and I participated in the Bountiful Baskets Food Co-op this past weekend and we all have a lot of produce. If you haven't heard of this co-op, check out its website http://www.bountifulbaskets.org/. You will save some money on produce (if you can eat it all and not let any go to waste!)
This recipe is from Gourmet magazine via http://smittenkitchen.com/ and we loved it. I don't know about the calories but since it has so much flavor and is very thin you really don't need much to dress your salad.
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Done!
Sunday, October 5, 2008
Saturday, September 20, 2008
Luncheon of the Boating Party - Susan Vreeland
Born Standing Up: A Comic's Life - Steve Martin
Three Cups of Tea - Greg Mortenson
Loving Frank - Nancy Horan
Leadership and Self-Deception - Arbinger Institute
Team of Rivals - Doris Goodwin
My Name is Asher Lev - Chaim Potok
Virgin of Small Plains - Nancy Pickard
The Clan of the Cave Bear - Jean Auel
The Guernsey Literary and Potato Peel Pie Society - Shaffer & Barrows
The Third Option - Vince Flynn
OTHER GOOD READS:
Out Stealing Horses
Farewell My Subaru
The Vanishing Act of Esme Lennox
Friday Knitting Club
Summer at Tiffany
Thank You for Smoking
The Book Thief
Rise and Shine
Here be Dragons
The Sum of Days (or anything by Isabel Allende)
This is originally from the July issue of Victoria magazine. I am always leary of recipes from magazines that aren't devoted to cooking becaue I've had problems in the past. This one was no different. First the recipe is called Lemon Tartlets--they aren't really tarts, more like cheesecake. Then it called for an 18 cup mini cheesecake pan--no such thing. After a ridiculous amount of research I could only find a 12 cup mini cheeecake pan (for $24 at ABC Cakes in Phoenix, what a fun little shop).
While making the filling I added more lemon juice, which is reflected in the recipe below. There is enough filling for 12 mini cheesecakes but I had a lot of the crumb mixture left over which I tossed.
But these are super easy to make and very yummy--enjoy!
2 cups gingersnap crumbs (made from about 1 lb cookies, finely ground in food procesor)
3 tablespoons brown sugar
1 tablespoon butter, softened
1 egg white
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 large egg
3 tablespoons lemon zest
3 tablespoons fresh lemon juice (recipe called for 1 tablespoon)
1/2 teaspoon vanilla extract
Preheat over to 350 degrees
In a large bowl, mix together the gingersnap crumbs, brown sugar, butter, and egg white until well blended.
Evenly divide the gingersnap mixture between each well of a 12 cup mini cheeecake pan. Press the mixture into the bottoms and up the sides of the wells (it won't go up too much on the sides), bake for 8 minutes. Remove from oven and set aside to cool.
In a large bowl, combine the cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla extract. Using an electric mixer at medium speed, beat until the mixture is smooth, about 4 minutes.
Evenly spoon the filling into the prepared crusts; bake for 10 minutes, or until the centers are set. Remove from the oven and set aside to cool. Garnish with lemon zest strips or a rosette of whipped cream.
Sunday, September 7, 2008
Cook's Illustrated http://www.cooksillustrated.com/ is about a 35-page magazine (with no ads!) that tests all sorts of favorite classic recipes (the best brownies, the best roasted chicken, etc.), cooking products, and new ideas. You probably have seen the Founder and Editor, Christopher Kimball, on our local PBS station (wonkish-looking guy with the bow tie and wire-rimmed glasses).
I love this magazine! I love when they test the best pizza cutter and it turns out to be the less expensive OXO Good Grips 4 inch pizza cutter that you can get for around $8 at Bed, Bath, and Beyond with one of the dozens of 20% coupons you have lying around the house.
But here is the latest tip I wanted to pass on. I know a lot of you prepare tilapia fish and may have noticed that sometimes it can have a muddy flavor. The test kitchen tried a few ideas and found the best thing is to soak the tilapia in buttermilk for one hour before cooking. Then rinse off the buttermilk, pat the fish dry, and proceed with your recipe. I will definitely try this the next time I cook tilapia.
Cassandra is now subscribing to the magazine and since she saves nothing (maintaining her clutter-free house) she is going to pass them on to me--yeah!
Sunday, August 31, 2008
My sisters, Lori and Tammy, and my friend Linda, and I traveled together staying at our friend, Julie's beautiful, large, and comfortable home in Provo, Utah. We did this last year and had such a great time we wanted to repeat. You know how sometimes repeat trips just don't work as well as that first trip? Well, that didn't happen. It was just as great as last year.
Every year BYU http://ce.byu.edu/ed/edweek/ offers a ton of classes for adults with topics on religion, parenting, communication, the arts, etc. One of the classes I loved was all about classical music. I learned about a free personalized internet radio service called Pandora http://www.pandora.com.
Click on Pandora, register for free, and start selecting music that appeals to you. Pandora will select music that you may like based on a "thumbs up" or "thumbs down" rating that you select--similar to TIVO. Pandora come from the Music Genome Project which analyzes music and breaks it down to somehow figure out what a person likes (I am totally paraphrasing). However, I am finding all sorts of new pieces that I am loving. A piece by Carl Stamitz is playing as I type this. I put in Mozart and Mozart-like pieces come up. I really wasn't familiar to Stamitz but I'm liking his music. See below for a sample.
a symphony orchestra
major key tonality
a walking pace tempo
an emotional aesthetic
These are just a few of the hundreds of attributes cataloged for this song by the Music Genome Project.
by Antonio Salieri
album Salieri: Symphonies, Overtures Loading SamplePlaying SampleSymphony In D Major "Veneziana": II. Andantino Grazioso
by Antonio Salieri
album Salieri: Symphonies, Overtures Loading SamplePlaying SampleCassation For Orchestra In B Flat Major, K. 99 (K. 63a): V. Andante
by Wolfgang Amadeus Mozart
album Mozart: Complete Works, Vol. 3 - Serenades, Divertimenti, Dances, Disc 3 Loading SamplePlaying SampleSymphony In D Major, G. 520 (Op. 42): II. Andante
by Luigi Boccherini
album Boccherini: Complete Symphonies, Vol. 8 Loading SamplePlaying SampleSymphony No. 5 In A Major, H. 1/5: I. Adagio, Ma Non Troppo
by Franz Josef Haydn
album Haydn Symphonies 1 - 5 Loading SamplePlaying SampleSymphony No. 25 in G minor, K. 183 (K. 173dB): II. Andante
by Wolfgang Amadeus Mozart
album Mozart: Complete Works, Vol. 1 - Symphonies, Disc 6